Colatura di Alici Anchovy Extract Small

Description

Colatura di Alici Anchovy Extract from Cetara, where the colatura is made, is well-known among the greatest chefs all over the world. We tried this tasty condiment with a simple farro and anchovy soup.

This is how the "Colatura" of anchovies was born: it is said that the monks had the idea of making a condiment with the liquid straining down from the barrels to saison their simple and poor dishes, similar to the old roman fish sauce called "garum".

Suggestion: You may use it as seasoning to almost anything: cooked vegetables, peas and beans soup, cereal soups and all kinds of pasta, but be careful, the cooking water should not be salted at all.